1. Put the trimmed blackcurrants into a pan with the honey and red wine; stir well then simmer gently until the natural fruit juices are released (about 5 minutes).
2. Blend the lightly cooked blackcurrants and their liquid in the liquidizer until fairly smooth - the sauce should still have some texture. Allow to cool.
3. Arrange the halved strawberries in small decorative dishes and spoon the blackcurrant sauce near to them.
4. Decorate with clusters of fresh redcurrants.